Over the past few weeks, I've been working on my oatmeal recipe and method. I have found that slow cooking the oatmeal overnight is by far the easiest way. A small crockpot is perfect for this and only costs $5 at Target.
I use steel cut oats. These are very different from rolled oats. The oat grain is cut into pieces rather than rolled out. If you prefer a creamier, smooth texture, then you should use rolled oats. The package says to cook for 30 minutes, but ideally they should be soaked for several hours or overnight.
Things I learned in the process: don't bother to grease the pot (it sticks no matter what you do), don't use yogurt instead of milk, use some salt but not too much, a regular size crockpot doesn't work as well, WARM is the best setting, and you have to plug in the crockpot.
Here's the recipe I use, if you're interested:
(makes about 4 servings)
1 cup natural/organic steel cut oatmeal
3 cups filtered water
1 cup raw/grassfed/organic milk
dash salt
soft brown sugar or honey, to serve
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| I prefer Bob's Red Mill, but didn't have a bag to photograph. |
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| Steel cut oats are not to be confused with rolled oats. |
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| Put the three basic ingredients (oats, water, milk) and salt into the crockpot. |
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| Give it a little stir but the oats will settle on the bottom. |
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| Put the lid on, set on WARM, plug it in, and go to bed. |
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| And just like magic, in the morning, it looks like this. Perfect oatmeal. |
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| Give it a little stir and serve up with some soft brown sugar. |
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| Soak the crockpot in water for a couple of hours before washing. |
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